Jean-Philippe Padié deserves a place in that gallery. He was probably the first in the village to end the family’s tradition of delivering to the cooperative and start bottling himself.
Padié studied agronomy in Montpellier. He has also had training periods at reknowned producer Mas Amiel, and also at Gauby, before he started in the family business in 2003.
The wine was made from three grapes; grenache blanc 50%, macabeo 40%, and grenache gris 10%. It was fermented spontaneously in used barrels, and bottled unfiltered.
Fleur de Cailloux 2016 (Dom. Padié)
Food: Light meat, salads, cheeses